Baked Coconut Shrimp with Sweet Chili Mayo
A healthier take on shrimp, baked to crispy perfection and served with a delightful sweet chili mayo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup Panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the shrimp completely dry with paper towels to ensure the breading adheres properly.
- Prepare three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with a mixture of Panko and shredded coconut.
- Dredge each shrimp in the flour mixture, then dip into the egg, and finally coat firmly with the coconut-Panko breadcrumb mixture.
- Arrange the coated shrimp on the baking sheet in a single layer without overlapping.
- Bake for 20-25 minutes, flipping halfway through until golden brown and crispy.
- While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl.
- Serve immediately while warm with the sweet chili mayo on the side.
Notes
For added spice, consider sprinkling some cayenne pepper in the Panko mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg